Chicken Noodle Stir Fry

This chicken noodle stir fry dish is refreshing, spicy and bursting with exciting flavors from fresh ginger, cilantro, lime zest, sesame and a chili pepper. The preparation is simple, you whisk your ingredients together, then use half to marinate the chicken and the remaining half as the stir fry sauce.

How to make it:

This recipe is super-easy to make and the concept is very simple: you just whisk your ingredients together into a sauce, then use half of it to marinate the chicken and the remaining half as the stir fry sauce.

Prep the fresh ingredients:

Step 1. Start by prepping the fresh ingredients for the marinade and sauce:

• remove the seeds and ribs from 1 Fresno chili pepper, then slice it thinly*
• zest half a lime (this will make ~1 teaspoon zest)
• mince or press 1 garlic clove
• grate a bit of fresh ginger to get ¼ teaspoon
• finely chop cilantro to get 3 tablespoons

*RECIPE NOTE: The insides of a Fresno chili pepper are quite spicy. Wash your hands well after handling the ribs and seeds of the pepper or wear disposable gloves.

Make the marinade/stir fry sauce:

Step 2. Grab a two-cup liquid measuring cup (if you don’t have one, just try to use a container with a spout that you can easily pour out of).

Stir the fresh ingredients from the previous step together with:

• 6 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 teaspoon sesame seeds
• 1 teaspoon toasted sesame oil

Step 3. Pour half of the mix into a bowl, add 5 chicken tenderloins (cut into bite-sized pieces) to the bowl and marinate in the fridge for half an hour. The remaining half of the sauce that’s still in your cup will become the stir fry sauce, so you can cover and transfer that to the fridge too.

Make the stir fry:

Step 4. Half an hour later, take the chicken out of the fridge, drain it into a colander and then fry it in a non-stick pan with 1 tablespoon vegetable oil in two batches (wipe the inside of the pan with a paper towel in between batches). Once the chicken is browned on the edges, take it out and set it aside.

Step 5. Wipe the inside of the pan with a paper towel again, then add 12 small broccoli florets to it. Pour in ½ cup of water and boil uncovered, stirring the broccoli around a few times. When all the water has evaporated, the broccoli will be done.

Step 6. Add the chicken back into the pan, then add 14 ounces cooked hokkien or soba noodles.

Stir ¼ teaspoon corn starch into the stir fry sauce, pour it into the pan and bring it to a boil. Your dish is ready when the sauce has turned translucent and has started to thicken.

How spicy is this dish?

The level of spiciness of this stir fry is determined by the Fresno chili pepper. If you remove all seeds and ribs of the pepper, this dish is mildly spicy. If you want to make it moderately or very spicy, leave some of the ribs of the pepper on. Here is a detailed chart with photos that show how many ribs and seeds yield what level of spiciness.

More Asian-inspired recipes:

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Full Printable Recipe

Chicken Noodle Stir Fry

Nicole B.

This easy chicken noodle stir fry dish is full of flavor from lots of fresh herbs and spices.

5 from 3 votes

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Print Recipe

Prep Time 10 mins

Cook Time 15 mins

Marinating Time: 30 mins

Total Time 55 mins

Course Main Course

Cuisine Chinese

Servings 3

Calories (estimated) 680 kcal

Ingredients

  

1x2x3x

• ▢ 1 small garlic clove, minced or pressed through a garlic press
• ▢ 1 Fresno chili pepper, sliced, most of the ribs and seeds removed*
• ▢ 3 tablespoons finely chopped cilantro
• ▢ zest of ½ lime (about 1 teaspoon)
• ▢ ¼ teaspoon freshly grated ginger root
• ▢ 1 teaspoon sesame seeds
• ▢ 1 teaspoon toasted sesame oil
• ▢ 6 tablespoons soy sauce
• ▢ 2 tablespoons rice vinegar
• ▢ 1 tablespoon honey
• ▢ 5 chicken tenderloins, cut into bite-sized pieces
• ▢ 1 tablespoon vegetable oil for frying
• ▢ 12 small broccoli florets
• ▢ 14 ounces cooked hokkien noodles**
• ▢ ¼ teaspoon corn starch
• ▢ 20 mint leaves, optional

Instructions

 

• In a two-cup liquid measuring cup mix garlic, chili pepper, cilantro, lime zest, ginger, sesame seeds, sesame oil, soy sauce, rice vinegar and honey together.
• Pour half of the mix into a bowl, add the chicken pieces to the bowl, cover and marinate in the fridge for 30 minutes. Cover and transfer the remaining half of the sauce that's still in the liquid measuring cup to the fridge as well. (This will become the stir fry sauce.)
• Drain the chicken into a colander, discarding the marinade it was in. 
• Fry the chicken in two batches: heat half of the oil in a non-stick pan on high heat until shimmering, then fry half of the chicken until the pieces start to brown on the edges. Take the chicken out of the pan and set aside. Wipe the inside of the pan with a paper towel to remove any burned bits from it, then repeat with the remaining chicken. 
• Wipe the inside of the pan with a paper towel again, then add the broccoli to it. Pour in ½ cup of cold water, bring to a boil and boil uncovered until all the water has evaporated, stirring the broccoli around a few times.
• Add the chicken back to the pan.
• Add the noodles to the pan.
• Whisk the corn starch into the sauce mix that's still in the liquid measuring cup and add to the pan.
• Bring to a boil and cook until the sauce starts to thicken and turns translucent.
• Take off the heat and serve with chopped mint leaves (optional).

Notes

*Wash your hands well after handling the ribs and seeds of the pepper or wear disposable gloves.

**If not available, you can substitute soba noodles.

Nutrition

Calories: 680kcal

Keyword asian noodle stir fry, chicken noodle stir fry

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